Directions:
- Bring first 4 ingredients to a boil in a large nonreactive saucepan over high heat. Reduce heat, cover, and simmer 40 to 45 minutes or until tender.
- Puree until smooth in 2 batches in a food processor, adding 1/4 cup half-and-half and half the marinated artichoke hearts to each batch. Transfer each batch to a large nonreactive pitcher.
- Stir in remaining 1 cup half-and-half, milk, salt, and pepper. For extra tartness, if desired, stir in 1 to 2 tablespoons reserved artichoke liquid. Cover and chill at least 2 hours before serving.
- Whisk well, ladle into chilled soup bowls, and sprinkle with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1287.86 Kcal (5392 kJ) | ||
| Calories from fat | 522.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.04g | 89% | |
|---|---|---|---|
| Cholesterol | 146.58mg | 49% | |
| Sodium | 4645.2mg | 194% | |
| Potassium | 2189.2mg | 47% | |
| Total Carbs | 160.41g | 53% | |
| Sugars | 33.77g | 135% | |
| Dietary Fiber | 16.89g | 68% | |
| Protein | 41.55g | 83% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 6.1mg | 34% | |
| Calcium | 1097.4mg | 110% | |
| Amount Per 100 g | |||
| Calories | 74.47 Kcal (312 kJ) | ||
| Calories from fat | 30.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 89% | |
|---|---|---|---|
| Cholesterol | 8.48mg | 49% | |
| Sodium | 268.59mg | 194% | |
| Potassium | 126.58mg | 47% | |
| Total Carbs | 9.28g | 53% | |
| Sugars | 1.95g | 135% | |
| Dietary Fiber | 0.98g | 68% | |
| Protein | 2.4g | 83% | |
| Vitamin C | 2.1mg | 61% | |
| Iron | 0.4mg | 34% | |
| Calcium | 63.5mg | 110% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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